I’m so happy to see this Friday roll around. I’ve had a little rough start to the new year, delayed more so than rough but you get the point. I had this bright idea that Monday (Jan. 5th) I would magically have healthy pre-made lunches, on point dinners, super great and long work outs and all sweets out of my house! I’d wake up extra early to have time to actually sit and have breakfast and I’d start a new book!
Well, surprise! That didn’t happen. Ha-ha but don’t fret I’ve come to terms that you (I) can start anywhere and just because this week didn’t go as planned doesn’t mean that today or next week won’t.
So, because of this what did I do this afternoon? I took some leftover baking chocolate from the holidays and made almond bark! Some really yummy almond bark at that!
I love almond bark because it always looks like it took so much more effort then it actually does!
Here’s what you do:
- melt chocolate in double broiler
- pour melted chocolate onto parchment lined cookie sheet
- smooth over till 1/2 inch thick
- drop on your toppings
- place cookie sheet in freezer for 30 minutes
- break with knife into bite size (or not so bite size pieces)
*I used orange zest, pistachios and hickory smoked salt on the white chocolate and red chile, sugar and walnuts.